Honey Oat Biscuits

    (295)
    30 minutes

    Lovely oat raisin biscuits which are sweetened with brown sugar and honey. They are a very satisfying snack with a cup of tea.


    276 people made this

    Ingredients
    Makes: 48 biscuits

    • 250g butter
    • 1 1/4 cups packed brown sugar
    • 2 eggs
    • 2 teaspoons vanilla essence
    • 1 tablespoon honey
    • 1 1/2 cups (185g) plain flour
    • 1 teaspoon bicarb soda
    • 1 teaspoon cinnamon
    • 3 cups rolled oats
    • 1 cup raisins

    Directions
    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 degrees C.
    2. In a medium bowl, cream together the butter and brown sugar until smooth. Stir in the eggs, vanilla and honey. Sift together the flour, bicarb soda and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats and raisins.
    3. Drop dough by rounded teaspoonfuls onto unprepared baking trays. Bake for 10 to 15 minutes in the preheated oven until biscuits start to brown. Remove from baking trays to cool on wire racks.

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    Reviews and Ratings
    Global Ratings:
    (295)

    Reviews in English (246)

    by
    166

    BEWARE!!! There is no salt in this recipe. If you use unsalted butter (as I always do), the cookie comes out really bland. Big flaw in the recipe, so I couldn't rate it higher. Otherwise it turned out fine.  -  28 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    138

    In order to make these a bit "healthy" as the description says, I used olive oil in place of butter and wheat flour instead of white. Also used some nutmeg. Definitally good cookies, I managed to get my husband to clean the kitchen by promising to make them again. They're in the oven now. ^_-  -  22 Jun 2006  (Review from Allrecipes USA and Canada)

    by
    101

    These are perfect cookies. I turn them into health snacks that the kids will even eat for breakfast. I substitute whole wheat flour and about 1/2 cup of flax meal for the all-purpose flour, and mix in whatever nuts and raisins I have. They're not too sweet and just the right texture. Doubling the recipe just fills my Kitchen Aid. I bake about 25 cookies, then roll the rest into logs and freeze. Then we have home-made cook ies anytime we want them.  -  14 Oct 2007  (Review from Allrecipes USA and Canada)

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